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- Product Details
- Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the "War and Peace" of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Imperial Stout Extract Kit Brewing Instructions Regional Style British Original Gravity 1086 Total Time to Make 4 months
- 4.8 / 5.057 ReviewsTHE QUEEN OF BEERSI have long considered this to be the "Queen of Beers" and there is nothing in this kit, or the making of it, to make me want to change that. BIG beer, smooth, BIG body and lots of gorgeous flavors. Frankly, it's a "sip gently" kind of beer, not for casual giving away, and "share only with those close to you." A great beer.November 14, 2017Purchased
3 months agoBetter than I expectedI used some additional ingredients that I usually use in my stouts, and this turned out to be an excellent brew.September 23, 2017Purchased
4 months agoStart with a blow off tubeWell the wort smelled awesome. In all fairness this may have been ambitious for my second kit, but should have gone with a blow off tube instead of an air lock. Checked in 2 days in to primary fermentation, and found the krausen had clogged the air lock, which resulted in a small wort explosion. After asking a few brew buddies, I think I could have saved it, but all I saw at the time was contamination, so I poured it all out. Well live and learn, but will definitely be trying it again soon.September 16, 2017Purchased
6 months agoPhenomenal!This is a great tasting Imperial Stout. About 8% ABV. 3 weeks in primary and 4 months in secondary. Added 2 vanilla beans and an ounce of oak for 2 weeks before bottling. Tried one today and the flavor is spot on. Can't wait to see how good it will be by December! If you like Imperial Stouts, buy this kit. You won't be disappointed. I'll be ordering another one soon.Added Aug 7, 2017August 7, 2017The best Imperial Stout kit ever!I have made many variations on the Stout style and this recipe is, by far, the best. I have made a couple of the extract kits and a couple all grain kits of this same NB recipe and all great. I also made the same recipe from scratch and was happy with that as well. If you like Old Rasputin you will love this!May 31, 2017Purchased
over 2 years agoAges gloriouslyEarly tastings were astringent and harsh. I let this rest and at some point even forgot about a few bottles of this in the basement. At the 1 year mark, this was delicious. I had those few bottles at the 2 year mark and they were totally unbelievable, as in I couldn't believe I actually brewed that beer.
This ages phenomenally, you owe it to yourself to make this and cellar it for at the very least 6 months or more. I used Safale S04 with mine.
I intend to buy a couple of kits and invest in delicious beer for the future. I know now that I will not be disappointed.May 22, 2017Just keeps getting betterThis is one of those beers that, if you can keep from drinking it all right away, you'll be glad for it. The longer it ages, the better it gets. Mine is 5 months old now and has been in the keg for about 4 months (secondary got cut short due to moving, ended up using the keg as a tertiary), and it's amazing. I shared this with my homebrew club last night, and they were amazed that it came from a kit.
Highly recommend using temp control during primary with this, as I have some slight off-flavors from the yeast spiking the temp up to 77 for a day before I got a cooling system set up. That said, they get less detectable the more it ages, so if you leave it long enough, you'll probably be fine.
I will definitely be brewing this again, and will add some bourbon soaked oak chips/cubes for the last week or 2 before tapping. The coolest thing about this beer is how well it would work with almost any adjunct or flavor. Coffee, peppers, oak, vanilla, cocoa, and fruit will all play VERY nice with the flavors. If you add something more volatile, like coffee, do so late in secondary, so you can age the beer as long as possible.January 18, 2017Outstanding, smooth stout... perfection worthy of the Czar!This is an amazingly smooth & potent stout. Perfection in a stout. And it will make your knees wobbly...June 17, 2016First rate Imperial StoutIf there is an Imperial Stout on a brewery menu, it's ALWAYS the first thing I will order. Even if it's 100 degrees out ;) Bottled this just over a month ago - has a bomber last night and it was fantastic! Cannot wait for this beer to age a little more. Nice caramel, chocolate, and hint of coffee flavors. Great sippping beer!June 16, 2016Liquid Black GoldMy favorite beer from NB. I soak a oak spiral in 3 cups of bourbon for two weeks and then add it into secondary for another 2 weeks. At 6 months it's great, at a year it's awesome.March 18, 2016
- Browse 15 questions Browse 15 questions and 29 answersAnyone calculate the ABV on this?BEST ANSWER: Depending on the yeast option you choose and how efficient your brewing system is ABV should be somewhere around the 8.2% mark.Instructions call for 2 oz Cascade hops at flameout. How long do I let wort sit with the Cascade hop addition prior to cool down?BEST ANSWER: I've made this batch three times (and barrel aged in secondary). I add the hops and start the cooling process.Are there any drawbacks to conditioning this Imperial Stout for 2-3 months in a Northern Brewer plastic fermentor? I've read that plastic is gas permeable and that O2 could be introduced. How likely is this?BEST ANSWER: High quality PET is not an issue, more oxygen could pass through a plastic airlock than the plastic walls. The PET carboy has similar oxygen permeability to a glass carboy. The beer would be fine as long as you are aging in a narrow necked carboy, not a bucket. Cheers!What should the FG be for this beer? I have mine in primary for 3 weeks and it is at 1.037. I started out at 1.078. Looks to me that my fermentation is stuck but I'm not sure. It's the first time I'm brewing a high gravity beer. Any thoughts?BEST ANSWER: Hi Brani, Somewhere around 1.020 would be normal. Are you reading the finished gravity with a refractometer? Typically for a beer with that high of a gravity we would recommend making a yeast starter or pitching two packs of yeast to ensure complete fermentation. You could try adding some yeast nutrient to see if that would kick start fermentation again or alternately pitch more yeast. Let us know if you need anything else!I'm looking to make this beer with an English yeast instead of an Irish Yeast. And was thinking of using White Labs WLP007. Is there anything I should know about using this yeast strain instead?BEST ANSWER: Hello Pawel,
Thank you for choosing Northern Brewer! That's a good choice, the only thing that you should know is that it might end up being a little drier since the English yeast attenuates better, and faster compared to the Irish ale yeast. I hope that this helps, have a great day!I think I have a stuck fermentation. My OG was 1.088 and FG was 1.030. Been in secondary for 4 weeks. Could I pitch another package of yeast to bring the FG down more or is it too late?BEST ANSWER: I had this happen. I dont know exactly where it stopped at. But i repitched wlp 099 super high gravity and it took it down to almost 1.000. Ended up at 11%. If you repitch the same yeast you started with it will probably not ferment further. You will probably need a higher attenuating yeast to do the job. I would taste it now and if its good leave it. If its too sweet pitch a different yeast. Mine got good at about 12 months.Does this really need to age 2-3 months in secondary? I've had it in the secondary 3 weeks now, and it tastes pretty dang good. What additional benefits from aging another couple months will I get? Can I just bottle age it instead?BEST ANSWER: age in secondary as northern brewer says.john palmer,in book,tells us,the greater yeast mast in fermenter is more effective than in bottle.flavors will blend together faster.r.i.s.really gets better with age,have a few bottles 30 months,going to save a few to compare with r.i.s. in secondary at present.when this one gets one year will compare.yes this beer is so good its easy to drink early,but i am going to make more often,giving time to age.Any suggestions on increasing the IBU to 80-100? I could add 2 oz Summitt or Simcoe hops at the begiinning of the fermentation.BEST ANSWER: It comes with 2oz of Summit and 2oz of Cascade, but only calls for 1.75 of the Summit for 60 minutes, the rest is aroma, added at flameout. Brewer's Friend claims the IBU is ~120, but that doesn't account for the mellowing that comes as you age it, but at 6 months, you'd still be ~100.Should I be using whirlfloc with this kit/recipe, or is it not required?BEST ANSWER: Whirlfloc, or Irish Moss is always an option for any brew you might make. It is a good clarifier that will help it to be a bit clearer and cleaner, as it encourages solids to drop out of the solution in the kettle and in the fermenter. Many brewers always use this kind of thing, some never do, it's up to the brewer's preference. With a darker beer, or a hazy wheat beer it could be less important than in a pale ale or a lager, but it can be used in any beer recipe you might brew up. - Mike W, Northern BrewerShould I plan on adding yeast at bottling time? Safale US-05, is one packet sufficient?BEST ANSWER: You need a big yeast starter or pitch at least 2 or 3 packs of dry yeast. When I made this last time I pitched 2 packs of dry yeast and it took almost 2 months for it to carb in the bottle because the yeast were just worn out. This is a great beer.What is the ABV of this beer when all is said and done? Thanks!BEST ANSWER: This kit should work out to about 8.3% ABV when finished. -Mike W, Northern BrewerIf I use the Safale S-04 yeast, is one packet enough? MrMalty recommends 1.6 packs for 1.086 OG. (Also thinking about boosting gravity a bit with extra DME, all the more reason to err on the side of 1.5 - 2 packs?)BEST ANSWER: use two packs or make a starter or use a yeast cake (used one from a wyeast Irish 1084 -- was awesome) or add champagne yeast to the secondary... anything to get it to attenuate to the proper degrees....and give it time... have made a few of these experimenting with different options and just using the original --- love it!!!I bottled this 2 weeks ago and it is still not carbonated. How long does it take typically for an imperial? The instructions didn't say anything about adding yeast at bottling so I didn't. I'm curious if it just takes longer to carbonate since there is less yeast in the solution. What is your experience?BEST ANSWER: If you do a yeast starter or add extra yeast at the start, aerate well, and have nice steady ferment temps no yeast at bottling should be required. If you yeast get stressed before bottling, it is a nice precaution. At the very least, this may mean it takes longer to carbonate. Feel free to set them aside and try to be patient, they could take 4-8 weeks to carbonate. If they did not carbonate in that time, I would consider adding new yeast to help it carbonate, then recap each bottle.I like to know the stats of my beers to put on my homebrew display board. What is the IBU of the Imperial Stout? Also I was able to ferment to only 1.032 - is that typical? IT tastes great!BEST ANSWER: Hello Dan,
Thank you for choosing Northern Brewer! It does seem like that wasn't fully fermented, but very close. If you wanted to get it a down a little and a little drier, you could add a little bit of yeast nutrient or energizer. That beer is approximately 49.75-50 IBU I hope that this helps, have a great evening!I started with a 1.154 reading OG reading, finishing with 1.024. That's putting me at 13%. Is it possible to start with the OG that high or what am I doing wrong?